Description
These Paleo Soft Pumpkin Cookies are a deliciously moist and naturally sweet treat perfect for fall or any time of year. Made with almond and coconut flours and flavored with warm pumpkin pie spices, they offer a healthy, gluten-free alternative to traditional cookies. Topped with a creamy coconut butter frosting lightly sweetened with maple syrup, these cookies are both flavorful and satisfying.
Ingredients
Cookies
- 1 ¼ cup almond flour
- 2 tablespoons coconut flour
- ¼ cup coconut sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 large egg, room temperature
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- ¼ cup canned pumpkin
Frosting
- ¼ cup coconut butter
- 3 tablespoons maple syrup
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1-2 tablespoons water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This prevents the cookies from sticking and makes cleanup easier.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, coconut sugar, pumpkin pie spice, cinnamon, salt, and baking soda. Stir these together until evenly blended.
- Add Wet Ingredients: Add the egg, maple syrup, melted coconut oil, and canned pumpkin to the dry ingredients. Mix thoroughly until the dough is uniform with no dry flour spots remaining.
- Form Cookies: Divide the dough into 10 equal portions, each about 1 heaping tablespoon. Roll each portion into a ball and gently press down to flatten slightly, shaping them into cookies.
- Bake: Place the cookies on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until they are slightly firm to the touch and edges are set.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking tray or a wire rack before applying the frosting.
- Prepare Frosting: In a small bowl, combine the coconut butter, maple syrup, salt, and vanilla extract. Stir well and gradually add 1 to 2 tablespoons of water to thin the frosting to a consistency thick enough to spoon but not runny.
- Frost Cookies: Once cookies are completely cooled, spoon or spread the frosting evenly over each cookie.
- Store: For best results, keep the frosted cookies refrigerated to maintain freshness and frosting texture.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- Adjust water quantity in frosting to achieve preferred consistency.
- Store cookies in an airtight container in the fridge for up to 5 days.
- For a nut-free version, almond flour can be substituted but texture and flavor will vary.
- These cookies are naturally gluten-free and paleo-friendly.